I didn't weigh these, which was a bit slack, but I'm guessing there was about 1-1.5 kilos of tomato's in my bag. I put in a splash of malt vinegar - maybe a 1/4 -1/2 cup and started it boiling. The tomatoes will mush down - so don't add too much liquid at this stage. I had discovered I didn't have any apples and so would need the body of the tomatoes to provide the viscosity or thickness of the sauce.
Place your nice hot bottle close to the pot, pop a funnel in the top and start ladling the hot sauce into the hot bottle. If you bottle is cold, the hot sauce will make it crack. They both need to be bottled hot to avoid cracking the glass and to maintain the sterilisation of the sauce.
Green-ness: 5/5 Homegrown vege glut preserved in recycled bottles for later - VERY Green!
Skill level: Fairly easy, if you like to cook.